Extra-firm and firm tofu

Tofu is made by blending soybeans with water, then adding a coagulant (like calcium sulfate or magnesium sulfate). The protein coagulates or curdles and is then pushed into a mold. The more water that is pushed out, the firmer the tofu. Tofu is much less flavorful than tempeh but does take on the flavors of whatever you cook it with. I use organic, non-GMO, extra-firm tofu to make savory dishes like tofu scramble or simply to slice and bake and add to stir-fries. Sprouted tofu is also a great choice if available. Tofu is found in the refrigerated section in the health food aisle, usually near tempeh.